If you have a bunch of mixed cookies in the cupboard use any flavour combination you

like.

To melt chocolate you do not need a double boiler. Use a heavy pot and a low heat.

Chop chocolate using a serrated edge knife, it will crumble much more easily than

with a straight edge knife.

Use European white chocolate, as it's the best. If you use other kinds, make sure

chocolate is made with cocoa butter not vegetable shortening.

Use a dark chocolate you like to eat. I would suggest at least 60 percent cocoa in

it.

Lucy Waverman is the author of eight cookbooks, including the award-winning Home for Dinner, and is the recipient of Cuisine Canada's 2005 gold medal award for cookbooks for A Matter of Taste, which she co-wrote with James Chatto. Her latest release, A Year in Lucy's Kitchen, comes out in October. You can find Lucy at lucywaverman.com and follow her on Twitter at twitter.com/lucywaverman.

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